This pumpkin gnocchi bake with goat cheese is vegetarian comfort food at its finest! It’s simple yet sophisticated, with creamy, tangy goat cheese and savory pumpkin sauce.
On scarcity versus abundance
We’re better together. I’ve started doing a bit more public speaking on business, creative entrepreneurship, and networking. One thing I like to discuss is Scarcity versus Abundance. The scarcity mentality is a belief that there’s a limited amount of resources (money, opportunity, recognition). In this mindset, everything becomes driven by fear. It’s difficult to be happy for other people’s success. On the other hand, the abundance mindset is that there’s enough to go around for everyone. People with this mindset see others in the same arena as friends instead of foes, and are genuinely happy for their successes.
It’s interesting, with the scarcity mentality: why is it such a natural first instinct for many humans? Perhaps because the abundance mentality flows from a deep inner sense of personal worth or security. And finding that inner security can take time to build. For me, I’ve found the easiest way to cultivate the abundance mentality is to be around other people who practice the abundance mentality.
Why we are better together
This pumpkin gnocchi bake is a recipe I brought to a potluck recently. The event was for a group a friend and I started called Indy Women in Food. We created this group under the notion: We are better together. It’s a group of women entrepreneurs working in food in the greater Indianapolis area. Instead of competing with each other, the goal of the group is to lift each other up: to encourage one another, spread the word about our achievements, and collaborate on shared passion projects. In short: it’s to practice the Abundance mentality in action. And you know what? Being around others with the Abundance mentality makes it 100% easier to mirror yourself.
The world of food blogging is another place where the Abundance mentality is part of the culture. Instead of a feeling of competition, “We are better together” is the mantra of this community. Food bloggers and influencers are some of the most generous, encouraging people I know. So it is only fitting that this pumpkin gnocchi bake was created for a virtual party with dozens of other food blogs to celebrate fall. Or really, to celebrate pumpkin recipes! It’s a Virtual Pumpkin Party hosted by Sara from Cake Over Steak, who I’d nominate as an incredible practicer of the abundance mentality. (In particular she’s been an encourager of our podcast from the beginning, which has been a huge support to us.) Sara has organized over 90 blogs to post pumpkin recipes on the same day. To see the entire list of pumpkin recipes, head to the Virtual Pumpkin Party page.
How to make this pumpkin gnocchi bake
Sometimes you stumble upon things that are accidentally better than you bargained. This pumpkin gnocchi bake turned out better than I was hoping. Of course, Alex and I stand behind all of the recipes we post in this space, but this one has become a favorite. Gooey gnocchi drenched in savory pumpkin sauce with creamy pockets of goat cheese is like a cozy fall hug. We’ve made it quite a few times already, and I find myself sneaking bites from the pan after I think I’m done. We hope you’ll find it as tasty and cozy as we do. And if you’re looking for more pumpkin recipes, here are 93 more. Because we are better together.
Looking for pumpkin recipes?
Who’s not looking for pumpkin recipes in the fall? Outside of this pumpkin gnocchi bake, here are a few of our favorite pumpkin recipes we’ve made:
- Pumpkin Sage Stuffed Shells
- Chewy Pumpkin Oatmeal Cookies
- Pumpkin Yogurt Fruit Dip
- Pumpkin Spice Cashew Energy Bars
- Pumpkin Pecan Baked Steel Cut Oatmeal
- Pumpkin Pecan Parfaits
- Pumpkin Scones with Maple Cream
- Pumpkin Pie Mousse Shooters
- Pumpkin Spice Almond Butter
Did you make this recipe?
If you make our pumpkin gnocchi bake with goat cheese, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…
This pumpkin gnocchi bake is vegetarian. For gluten-free, find gluten-free gnocchi.
Related: Try using our Homemade Vegetable Broth for this recipe!
This pumpkin gnocchi bake is vegetarian comfort food at its finest! It’s simple yet sophisticated, with creamy, tangy goat cheese and savory pumpkin sauce.
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 15-ounce can pumpkin purée
- 1 1/2 cups vegetable broth
- 1/2 teaspoon chili powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup Greek yogurt
- 16-ounce package gnocchi, plain or whole wheat
- 4 ounces goat cheese
- 2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)
- Preheat the oven to 375F.
- Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
- Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.
- Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
- Place the gnocchi and finished sauce in a 9 x 9″ baking dish. Top with dollops of goat cheese and sliced sage. Bake 15 minutes until bubbly.
Keywords: Pumpkin Sauce, Gnocchi, Gnocchi Bake, Pasta, Vegetarian, Pumpkin Recipes, Comfort Food, Pumpkin Gnocchi Bake
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.